Banana Nut Bread for #BundtBakers

My family will ask what I want for Christmas, Mothers Day, my birthday or other gift giving holidays. I tell them, give me a bundt pan that I don’t have. They know they cant go wrong with a bundt pan.

In fact, while I was at the thrift store I came across a vintage one. I squealed in delight and everyone came running to see what was wrong. I felt rather embarrassed but I was so pleased, I couldn’t contain myself.

Monkey Girl just stood there rolling her eyes.

Teenagers!

It is getting increasingly hard to find new bundt pans because I have just about all of them.

So it should be no surprise to you that I am a part of a Bundt club.

It is called Bundt Bakers. I love this group because it is a creative way for me to use my bundt pans.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com or ask to join our private Facebook Group.

This month, for the inaugural edition of #BundtBakers, our theme and ingredient of choice is NUTS. We’ve got almonds and walnuts, pistachios and hazelnuts and lots of pecans! All baked into delicious Bundt cakes.

Directions:

Preheat oven to 350 degrees.

Grease a round bundt pan. In a large bowl combine butter, honey and brown sugar. Beat until fluffy. Add Bananas and vanilla. Beat until bananas are incorporated. Add egg and sour cream. Mix until blended.
In a medium bowl combine flour, baking soda, baking powder, pumpkin pie spice and salt. Add the flour mixture about a ½ cup at a time to the butter mixture. Fold in pecans. Pour into prepared bundt or loaf pan. Bake 30-45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool completely. Invert on a plate.
Combine 1/2 cup confectioner sugar and about 2 tablespoons water.
Drizzle over top before serving.

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11 comments on “Banana Nut Bread for #BundtBakers”

My collection of bundt pans is every growing. I just love all the different patterns and sizes. I’ve never thought to bake banana bread in one. it takes a plain loaf to a whole new pretty level. Yours looks tasty too.

I probably don’t have as many bundts as you do, but considering that I’ve never tried to collected them, I’m a bit surprised that I have so many. I do love your cake and think that nuts is banana bread (or cake) is one of my favorite combinations.

Oh, I totally get that squeal of delight upon finding a good price on a bundt. My collection is slowly growing, and I am having to be quite imaginative with egards to storing them. I do love a good banana nut bread, and this one looks so good.

Veronica….I imagine by now , you own every shape, size and pattern of bundt pan known to man! So I can just imagine how excited you were to find a vintage bundt at the thrift store. I love those lucky days! This banana bundt looks pretty amazing, especially with that sweet little drizzle of glaze! : )

I also have an insane bundt pan collection that keeps growing. My husband has a cow every time I come home with another one but I just ignore him. 🙂 Fantastic cake–sorry I am so late as always! Ack! But my kids would love this, bookmarking for the future!

About Me

Veronica (Vonnie) is a widowed Catholic mom and a Coastal Virginia based food writer, a not so perfect Weight Watcher follower and animal wrangler, with a constant yearning for freshly baked bread, Krispy Kreme donuts, fried chicken and setting off the fire alarm in the pursuit of the perfect recipe.